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Salad: Chickpea
Ingredients
- For the Dijon Dressing
- 1 teaspoon Dijon mustard
- 1 lemon juiced
- 1 garlic clove minced
- 1 teaspoon Aleppo pepper
- 1 teaspoon sumac
- Kosher salt
- Black pepper
- ¼ cup Extra virgin olive oil
- For the Salad
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 large English cucumber, chopped
- 2 cups grape tomatoes, halved
- 2 roasted red peppers, seeded and chopped (or a 16-ounce jar roasted peppers in oil)
- 1 small red onion or 2 shallots, finely chopped
- 1 cup chopped parsley leaves
- ½ cup chopped mint leaves
- 1 avocado, pitted and roughly chopped
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